Baked Mac and Cheese

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the elbow macaroni according to package directions until just al dente (usually 7-8 minutes), then drain and set aside without rinsing.

2. 2

   In a large saucepan, melt 4 tablespoons of butter over medium heat. Once foaming, add the flour and whisk constantly for 2-3 minutes to create a roux, stirring to eliminate any lumps and cooking out the raw flour taste.

3. 3

   Gradually add the warmed milk to the roux while whisking continuously to prevent lumps from forming. Continue whisking until the mixture is completely smooth and free of lumps.

4. 4

   Increase heat to medium-high and continue cooking, stirring frequently, until the sauce thickens enough to coat the back of a spoon (approximately 8-10 minutes). Add salt, black pepper, cayenne pepper, and mustard powder, stirring to combine.

5. 5

   Remove the pan from heat and add the shredded cheddar, gruyère, and grated parmesan cheeses, stirring until completely melted and smooth. Taste and adjust seasonings as needed.

6. 6

   Add the cooked pasta to the cheese sauce and fold gently until all pasta is evenly coated. Transfer the mixture to a buttered 9-by-13-inch (23-by-33-centimeter) baking dish, spreading it in an even layer.

7. 7

   In a small bowl, combine the panko breadcrumbs with 2 tablespoons melted butter, 1/2 teaspoon salt, and chopped parsley, mixing with a fork until the breadcrumbs are evenly moistened.

8. 8

   Sprinkle the buttered breadcrumb mixture evenly over the surface of the mac and cheese, pressing gently so some crumbs adhere to the pasta mixture.

9. 9

   Bake uncovered for 25-30 minutes until the top is golden brown and crispy, and the cheese sauce is bubbling slightly at the edges. The topping should be deep golden brown but not burnt.

10. 10

    Remove from the oven and let rest for 5 minutes before serving, allowing the sauce to set slightly and making it easier to portion.